Wednesday, June 2, 2010

Coconut & Strawberry Sandwiches

I made the Coconut & Raspberry Sandwiches from the Vegan Indulgence cookbook a couple of weeks ago. I didn't have raspberry jam so subbed strawberry & also made some with marmalade. These are quite nice, the biscuit dough is a lot easier to work with than the melting moment dough so they were easier to shape & made lots (I think I got 19) but weren't so shortbready. I am a big fan of these sort of sandwiched biscuits so will probably make these again.

Preheat oven to 160˚C/320˚F/Gas Mark 3. Line two biscuit trays with baking paper.

Biscuit
In a large bowl, beat margarine and sugar together until light and creamy. Carefully beat in vanilla soy milk.
In another bowl, sift flour and custard powder together. Fold into the margarine mixture until well combined.
Add coconut and mix through well. The mixture should be soft and slightly sticky, but you should be able to handle it without too much sticking to your hands.
Use two dessertspoons to form ovals of dough, about 5cm long. Place these on the baking tray, spaced out by about 5cm. Carefully flatten the ovals with the back of a flour-covered spoon to form a 1 cm thick slightly oval biscuit.
Bake for 30 minutes, until the biscuits begin to colour on their bases and are firm to the touch. Leave on the tray for another 10 minutes and then transfer to a cooling rack.

FillingBeat margarine and icing sugar together until creamy and light. Fold in coconut until well combined. Chill in the fridge until the biscuits are cooled.

Putting it all togetherMatch up the biscuits to the most even pairs. Spread 1/2 teaspoon of coconut filling on all of the biscuits. Place 1/2 teaspoon of jam in the centre of the icing mixture on half of the biscuits. Carefully sandwich pairs together, using the edges of the coconut icing to join them together.
Keep in the fridge. These will keep for about a week.